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brussels sprouts salad served in a white bowl
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Brussels Sprouts Salad/ Fall Harvest Salad

This Brussels sprout salad is packed with flavor! With tender roasted butternut squash, Honeycrisp apple, pumpkin seeds, and pomegranate, you can see why I call this a fall harvest salad!
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American
Keyword: broccoli salad, brussel sprouts, brussels sprout salad
Author: Kasey Schwartz


  • 3 cups cubed butternut squash
  • 1 pound brussels sprouts halved
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • For the salad:
  • 4-6 cups mixed salad greens
  • 1 large Honeycrisp apple chopped
  • cup chopped pecans
  • cup pomegranate arils or dried cranberries
  • 4 oz goat’s cheese crumbled
  • ¼ cup pumpkin seeds
  • For the Balsamic Vinaigrette:
  • balsamic vinegar
  • ½ cup olive oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper


  • Preheat your oven to 350ºF.
  • In a large mixing bowl toss the butternut squash and brussels sprouts with the oil, salt, and pepper.
  • Spread onto a nonstick baking sheet and place in the oven. If using a normal baking sheet, first line it with parchment paper.
  • Bake for 20-25 minutes or until the squash is tender and the brussels sprouts crispy.
  • While the veggies are baking, prepare the balsamic vinaigrette. In a small jar or a mixing bowl mix all the ingredients together with a whisk or by shaking the jar.
  • When the veggies are done baking take them out of the oven and set them aside to slightly cool.
  • In a large salad bowl assemble the harvest salad. Add the mixed greens and top with the roasted butternut squash, brussels sprouts, chopped apple, pecans, pomegranate, pumpkin seeds, and goat’s cheese. Drizzle with the balsamic vinaigrette and serve. Enjoy!